Take a trip to the Asian market to stock up on some authentic ingredients for this dish. Long beans with ground beef and some choice Chinese flavors make an umami-filled treat that beats take-out.
2 pounds Chinese long beans, cut into 2-3 inch pieces
2 pounds ground beef, pork, or venison
4 cloves garlic, mashed
1 small onion, sliced
2 tablespoons vegetable oil
2 teaspoons light soy sauce
3 tablespoons dark soy sauce
1 teaspoon dried, salted black soy beans, rinsed and mashed
2 teaspoons fermented black soy bean paste
2 tablespoons oyster sauce
1 teaspoon sesame oil
coarse salt
freshly ground black pepper
white pepper
brown sugar
1 cup hot chicken stock or water
2 teaspoons corn starch
1/4 cup warm water
Rinse beans well and drain; set aside. Season ground meat with salt, peppers and light soy sauce. Stir to mix well.
In a wok or large pot heat oil high heat until smoking. Add meat and brown well. Add black soy beans, soy bean paste and garlic. Stir to brown and combine with meat. Add onions and a pinch of brown sugar. Toss to combine.
Add beans, dark soy sauce and oyster sauce. Toss to combine. Add hot stock or water; bring to a boil. Mix corn starch in warm water; add to pot and stir until thickened.
Check seasonings. Cover and cook until beans are tender but still firm, about five minutes. Remove from heat, drizzle with sesame oil and serve immediately.
gjgee
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